In Marnie Old’s CooksClub exclusive,The New Rules for Pairig Food and Wine, she writes:

Wine and food are, for the most part, good friends. And when a meal is matched with the right wine, both taste better than they would on their own. That’s where the “rules” of food and wine pairing come in, to help people confidently pick wines that taste good with their food. You’ve heard them before: White wine goes with fish and poultry, red wine goes with red meat, and so on. But the food world has changed, so these old-school rules don’t necessarily fit the way we cook and eat these days. Today’s recipes, ingredients, and cooking methods are more diverse, and so are today’s wines.

So what’s a wine-loving cook to do? Start by putting the food first and go from there. Marnie’s cheat sheet should help.

If the food is…	Get the recipe	The wine tastes…	So choose…	Sush as..
Salty For example: Linguine with Clam Sauce		Less acidic	A high-acid wine	French Sancerre or Oregon Pinot Noir
Sweet For example: Braised Pork with Manchamantel Sauce		Less Sweet, sharply acidic	A sweet wine with moderate acidity	Washington Riesling or South African Chenin Blanc
Acidic For example: Lemon-Ginger Poached Halibut		Less acidic	A high-acid wine	New Zealand Sauvignon Blanc or Italian Barbera
脂肪或油性 For example: Tuscan Braised Short Ribs		Lighter in body; reds less tannic	A full-bodied wine; high-tannin reds	California Chardonnay or Chilean Cabernet Sauvignon
Spicy For example: Spicy Jerk Pork Chops		更多酒精	A light-bodied wine preferably off-dry	Portuguese Vinho Verde or German Riesling
Smoky or caramelized For example: Smoky Rib-Eye Steaks		Less oaky	An oaky, barrel-aged wine	Australian Chardonnay or Spanish Rioja

Linguine with Clam Sauceis salty, so pair with a high-acid wine.

Pair the sweet猪肉在香蕉叶中炖的猪肉酱with a sweet wine with moderate acidity.

Beef short ribs are a higher-fat meat; pair theTuscan Braised Short Ribswith a full-bodied wine.

脆皮鸡胸肉，柠檬和刺山柑